Efeitos da umidade e da temperatura durante o armazenamento sobre parâmetros de avaliação tecnológica e nutricional do soro granífero

Abstract

The Brazilian production estimate of sorghum grains was 2.135 million tons in 2019, occupying the sixth position among all countries. The producing regions of Brazil are practically distributed. The culture is distributed in all regions, which shows the adaptation of the culture to the edaphoclimatic conditions existing in the country. The final quality of the product after storage is directly related to the quality of the grains at the time of harvesting, however the humidity and the storage temperature have vital importance for the maintenance of this quality, being able to undergo changes. The objective of the present study was to evaluate the effects of temperature and storage time on the technological and nutritional quality parameters of sorghum grains, produced in Rio Grande do Sul state, harvested with nearly 22% of humidity, dried to the of 17, 14 and 11% humidity. The sorghum grains were stored at temperatures of 25, 18, 13 and 8°C for a period of one year, where the analyzes were done at time 0, 3, 6, 9 and 12 months. Storage at 13ºC showed excellent results, reducing grain changes in most of the cases studied regardless of grain storage moisture. The highest storage temperatures associated with the highest grain moisture were those that caused the greatest reductions in antioxidant activity, total soluble phenolic compounds content, protein solubility, lipid content, protein content and profile variables colorimetric. The study demonstrated that it is possible, depending on demand and operating conditions, work on storage temperature and grain moisture to solve bottlenecks in the drying and storage units, thus increasing sorghum collection capacity during the peak harvest, in which the desiccation process can be an operational hindrance.